Subject: Andalusian-Style Gazpacho
From: Unicorn (unicorn@indenial.com)
Date: Tue May 02 2000 - 07:02:12 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Karen Payne. What parent hasn't
wanted to grant this request at one time or another?
My 6 year old daughter Deanna loves toast. She often asks me to "pop
her a couple of pieces," since this is her description of how the
toaster works. Last Saturday I bought some bagels when I was grocery
shopping because my son Tommy loves bagels and requested that I buy
some. While I was putting groceries away I toasted some bagels for my
husband, Deanna, and Tommy. The supply was dwindling fast. After a
while Deanna asked for another one, and I told her, "I didn't buy the
bagels to be eaten all in one day." So she said, "Oh, come on Mom,
pop me one." It took me a while to stop laughing at her unwitting
double meaning.
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T O D A Y ' S R E C I P E
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I would be remiss if I tried to publish a week of traditional Spanish
recipes without this one. Gazpacho is probably the dish that Spain is
most famous for and is a staple in Spanish homes, especially during
the hot summer months when tomatoes are at their best and this chilled
soup is at its most refreshing. In addition to the standard garnishes
of cucumber, peppers, and onion that are served with almost all
restaurant versions, I have included some other traditional garnishes
that might be found in a typical home-style recipe.
Andalusian-Style Gazpacho (Gazpacho Andaluz)
3 oz (75 g) French or Italian bread, crusts removed
2 lb (900 g) fresh ripe tomatoes, peeled if desired
4 cloves garlic, peeled
1/2 small onion, peeled
Salt and freshly ground pepper to taste
1/4 tsp (1 ml) ground cumin
6 Tbs (90 ml) extra-virgin olive oil
4 Tbs (60 ml) red wine vinegar
About 1 cup (250 ml) water
For garnish (all garnishes are optional):
Green bell pepper, seeded and finely chopped
Cucumber, peeled and finely chopped
Onion, peeled and finely chopped
Hard-boiled eggs, peeled and finely chopped
Green apples, finely chopped
Ripe melon, finely chopped
Whole seedless grapes
Cooked ham, finely chopped
Raisins
Olives, finely chopped
Fresh mint leaves, finely chopped
Dried figs, finely chopped
Soak the bread in enough water to cover for 15 minutes. Squeeze out
the excess water and place the bread in the bowl of an electric food
processor or blender. Add the tomatoes, garlic, onion, salt, pepper,
and cumin and process until pureed. While the processor is running
add the olive oil in a thin stream, followed by the vinegar. Add
water to adjust the consistency. It should be thick but still very
liquid. Chill in refrigerator for at least 1 hour before serving.
Serve in soup bowls or tall glasses with the optional garnishes of
your choice. Serves 6 to 8.
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